Corned Beef Hash and Eggs Recipe

Transform your St. Patrick’s Day leftovers into a satisfying, one-skillet breakfast with this Corned Beef Hash and Eggs recipe—filled with tender corned beef, crispy potatoes, bell peppers, onions, and perfectly cooked eggs. It’s reminiscent of the classic canned version but packs even more flavor thanks to fresh ingredients and robust seasonings!

Jump to:

• Corned Beef Hash and Eggs Recipe
• Table of Contents
• Ingredients You’ll Need
• How to Make Corned Beef Hash with Eggs
• Step 1: Sauté the Veggies
• Step 2: Crisp up Corned Beef and Potatoes
• Step 3: Add the Eggs
• Step 4: Serve
• What Goes Well with Corned Beef Hash?
• Why Won’t My Corned Beef Hash Get Crispy?
• Tips for a Crispy Corned Beef Hash
• More Breakfast Recipes
• Corned Beef Hash and Eggs Recipe
• Ingredients:
• Instructions:
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

London’s Top Tip: For the crispiest hash, cut the potatoes into small pieces, heat the oil properly, and use a cast-iron skillet for cooking.

Table of Contents

1. Ingredients You’ll Need
2. How to Make Corned Beef Hash with Eggs
3. What Goes Well with Corned Beef Hash?
4. Why Won’t My Corned Beef Hash Get Crispy?
5. Tips for a Crispy Corned Beef Hash
6. More Breakfast Recipes
7. Corned Beef Hash and Eggs Recipe

Ever since I discovered I have a touch of Irish heritage, it has become a cherished tradition in our home to prepare a large batch of Instant Pot Corned Beef and Cabbage. While I adore the original dish, repurposing the leftovers into this Corned Beef Hash and Eggs is the highlight for me.

If you grew up enjoying the canned type, don’t fret! This recipe captures all those beloved flavors but with a fresher, bolder twist!

We’re talking about crispy cubed potatoes, flavorful and tender bits of corned beef, and perfectly cooked over-easy eggs—all combined in one skillet with finely chopped onions and bell peppers.

Looking for more Irish-inspired dishes? You’ll love these Stuffed Cabbage Rolls, Irish Beef and Guinness Stew, or Colcannon Mashed Potatoes.

Ingredients You’ll Need

• Corned beef. You can purchase pre-cooked corned beef from the deli or make it yourself using your favorite Instant Pot Corned Beef recipe. A half-pound of corned beef will roughly yield about 1 ½ cups when finely chopped.

• Butter and oil. A combination is essential here. Oil has a higher smoke point and resists burning, while butter adds delightful flavor.

• Potatoes. Yukon, gold, or red potatoes all work wonderfully. Dice them into ½-inch cubes for the best texture. For a more traditional hash, cut them even smaller.

• Bell pepper. Use either red or green, depending on your taste preference.

• Seasonings. Combine paprika, oregano, salt, and pepper. If you prefer fresh herbs, just increase the quantities by 2 to 3 times.

• Eggs. You can include up to five or six eggs for a hearty hash-to-egg ratio or choose to skip the eggs altogether.

How to Make Corned Beef Hash with Eggs

For detailed ingredient amounts, refer to the recipe card below.

Step 1: Sauté the Veggies

Cook the bell peppers and onions in a mixture of butter and oil for 3-4 minutes, then add minced garlic and sauté for an additional 30 seconds.

Step 2: Crisp up Corned Beef and Potatoes

Shift the veggies to one side, add a bit more butter, and incorporate the corned beef, potatoes, and seasonings. Cook until the mixture is crispy, stirring occasionally.

Step 3: Add the Eggs

Form small wells in the hash, drizzle oil into each well, and crack an egg into each one. Cover the skillet and cook for 6-8 minutes. Opt for seven minutes for over-easy eggs and check at eight minutes for over-hard eggs.

Step 4: Serve

Plate the hash topped with a fried egg, and garnish with chopped parsley. Enjoy!

What Goes Well with Corned Beef Hash?

Corned beef hash is delicious with fried, poached, or scrambled eggs, and pairs wonderfully with crispy toast or flaky biscuits and creamy avocado slices. You can spice things up with hot sauce, salsa, or sriracha mayo, or balance the savory elements with fresh fruit or a lemon arugula salad dressed with lemon vinaigrette. For added zing, consider adding pickled red onions or roasted cherry tomatoes.

Why Won’t My Corned Beef Hash Get Crispy?

If your corned beef hash is lacking that crispy texture, it may be due to excessive moisture, overcrowding the skillet, or insufficient heat. Ensure all ingredients are well-drained, spread the hash in a single layer, and cook over medium-high heat, stirring minimally. Adding a bit more oil or butter may also help achieve that golden-brown crispiness.

Tips for a Crispy Corned Beef Hash

• Chop evenly. Ensure that the meat, potatoes, onions, and peppers are all cut into relatively small, uniform pieces.

• Spread it out. Use a sufficiently large pan to allow everything to get evenly exposed to the heat.

• Heat it up. Allow both the pan and the oil to get hot before adding your potatoes and corned beef.

• Cast-iron is key. For that ultimate crispy texture on your potatoes, ensure you’re using a cast-iron skillet (or stainless steel at best).

More Breakfast Recipes

Who says breakfast is just for the morning? Explore these tempting dishes that make breakfast for dinner a real delight:

• Sweet Potato Hash
• Breakfast Hash and Eggs
• Easy Mexican Breakfast Casserole
• Breakfast Egg Muffins
• Sheet Pan Breakfast Potato Hash and Eggs
• Healthy Oatmeal Breakfast Cookies
• Mini Quiche

Corned Beef Hash and Eggs Recipe

(Serves 5)

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• ½ red bell pepper, finely chopped
• ½ small sweet onion, finely chopped
• 3 cloves garlic, crushed
• 1 pound Yukon gold potatoes, diced (about 3 cups)
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ pound corned beef, finely chopped (about 1 ½ cups)
• 5 large eggs
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• Fresh parsley, finely chopped (optional)

Instructions:

1. Add 1 tablespoon of butter and 1 tablespoon of olive oil to a cast-iron skillet over medium heat, followed by the chopped bell pepper and onion. Sauté for about 3-4 minutes, then add the garlic and keep sautéing for another 1-2 minutes.
2. Shift the veggies to the side of the skillet and add 1 tablespoon of butter. Wait for it to melt, then add the cubed potatoes and corned beef. Stir to combine and let it cook for approximately 10 minutes, stirring occasionally.
3. In the last 2-3 minutes, stir in the paprika, oregano, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Combine the potatoes, beef, and veggies well.
4. Create five wells in the center of the hash, sprinkle each with 1 tablespoon of oil, and crack an egg into each well. Season the eggs with the remaining salt and black pepper.
5. Cover the skillet, reduce the heat to medium-low, and cook for about 7-8 minutes, or until the eggs are done to your liking. (7 minutes for over-easy and around 8 minutes for over-hard.)
6. Serve promptly with a sprinkle of fresh parsley on top.

Feel free to leave a comment if you make this recipe! Enjoy your delicious meal!

More Easy Main Dishes Recipes:

• Blackened Chicken Rigatoni
• Dill Pickle Ranch Chicken Skewers
• Dill Pickle Parmesan Chicken
• Marry Me Chicken Meatball Orzo

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